🚕 Golden Mall Food Launching in FiDi

Good Morning NY!

Today, we’re unpacking the latest twists in NYC’s dining world.

First, find out which TikTok critics are igniting debate with their no-holds-barred reviews.

Then, learn why the city’s outdoor dining rollout hit a surprising snag.
Over in Brooklyn, a beloved Thai spot is branching out with an all-new concept.

Next, we’ll track the triumphant return of a much-missed NYC icon.

And we’ll cap things off by exploring how local chefs are reshaping fine dining’s playbook.

Stick around for the inside scoop on all this and more.

Casa Cugine Opens in Williamsburg

Casa Cugine, the new sandwich shop from social-media chef Danny “Cugine” Mondello, has officially opened on Bedford Avenue in Williamsburg.

The shop’s design blends Mondello’s playful online persona with a cozy, neighborhood deli vibe.

The menu highlights tongue-in-cheek names like the “Hey Toots” and “How Ya’ Doin’,” each stacked with high-quality Italian-American ingredients.

Guests can sip draft Diet Coke or try Mondello’s reinvented iced coffee, a nod to the location’s café past.

Mondello partnered with nearby Anthony & Son Panini Shoppe to secure the space and pay homage to local institutions.

Early reviews applaud the perfectly toasted breads and inventive fillings that honor tradition without taking themselves too seriously.

Casa Cugine also plans rotating pop-ups featuring reimagined Italian classics by Mondello and guest collaborators.

Brooklyn sandwich enthusiasts finally have a spot where viral charm meets genuine neighborhood hospitality.

Bánh Anh Em’s Textural Vietnamese Cuisine

Bánh Anh Em, the Manhattan spin-off of the Upper West Side’s Bánh, emphasizes obsessive textural detail in every dish.

Housemade pho noodles roll out daily on an imported Thế Chiều machine, delivering the perfect springy bite.

The menu showcases inventive blood pudding with crisped edges and rich, savory flavor.

Signature bánh mì like the Heo Quay features crackling pork belly balanced by pickled vegetables.

Despite frequent sell-outs and occasional waits, diners praise the spot for value, with most dishes under $30.

The open-kitchen counter allows guests to watch noodles being crafted and broths simmered to clarity.

Critics note that Bánh Anh Em elevates casual Vietnamese fare with technique usually reserved for fine dining.

Affordable prices and meticulous preparation make it a compelling destination for adventurous lunch crowds.

This new outpost proves that obsessing over texture can transform familiar Vietnamese dishes into tactile delights.

Golden Mall Food Hall Nears Launch in FiDi

A seven-story food hall called Golden Mall is poised to open this summer in the Financial District.

The 32,000-square-foot complex spans ground to sixth floors, with 18 vendors on the lower levels.

Offerings will range from Asian street foods and artisanal dumplings to fried chicken and bubble tea.

Upper floors are slated for sit-down restaurants and retail shops, creating a multi-use culinary destination.

Developers say the project aims to reinvigorate a quiet corridor still recovering from the post-pandemic office exodus.

Design features include communal seating areas, a central atrium with natural light, and rotating chef-led pop-ups.

Local restaurateurs have been tapped to pilot concepts alongside national food-hall operators.

The team expects Golden Mall to become a daily lunch draw and evening hotspot once office workers return in force.

This ambitious hall could reshape FiDi’s dining scene by bringing both variety and year-round foot traffic.

Barbuto’s Summer Expansion to Brooklyn

Chef Jonathan Waxman is bringing his acclaimed Barbuto concept to Brooklyn this summer.

The new location will open inside 1 Hotel Brooklyn Bridge overlooking the East River.

Barbuto is celebrated for its rustic Italian-inspired fare, highlighted by the signature rosemary-roasted chicken.

Waxman’s original West Village restaurant earned a devoted following for its simple, ingredient-driven cooking.

Details on the Brooklyn launch date remain under wraps, but reservations are expected to open in early July.

The menu will feature classic Barbuto dishes alongside specials that showcase local New York farms.

Interiors will blend industrial chic with warm wood accents, echoing the hotel’s eco-luxury design.

Waxman aims to introduce Brooklyn diners to the same unfussy elegance that made his Manhattan flagship a landmark.

This marks Barbuto’s first major expansion beyond its home neighborhood in nearly two decades.

Frozen Yogurt Revival Sweeps NYC

Frozen yogurt is enjoying a surprising comeback across New York City this summer.

Legacy shops like Forty Carrots at Bloomingdale’s and Pinkberry continue to draw loyal fans.

Newer purveyors such as Butterfield Market and Madison Fare are innovating with seasonal fruit mix-ins.

Chains like 16 Handles are expanding under fresh leadership, opening locations in Queens and the Bronx.

TikTok influencers and Instagram foodies are fueling demand with viral topping hacks and flavor mash-ups.

Shops now offer locally sourced granolas, house-made mochi, and artisanal syrup drizzles.

Despite competition from ice cream and soft serve, fro-yo’s lighter profile and nostalgic appeal resonate this year.

Many spots report double-digit sales growth compared to last summer, driven by both tourists and locals.

This creamy, tangy treat is reclaiming its place as a go-to cooling indulgence in NYC’s ever-evolving dessert scene.

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